Thai Coconut Chicken Soup

    Thai Coconut Chicken Soup


    50 people made this

    About this recipe: Chicken and ginger are simmered in coconut milk, to create a deliciously rich soup. If you can get your hands on galangal, use this instead of ginger. Garnish with red chillies and coriander leaves.

    Serves: 4 

    • 750ml coconut milk
    • 475ml water
    • 225g skinless, boneless chicken breast fillets, cut into thin strips
    • 3 tablespoons finely chopped root ginger
    • 2 tablespoons fish sauce or to taste
    • 4 tablespoons fresh lime juice
    • 2 tablespoons sliced spring onions
    • 1 tablespoon chopped fresh coriander

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Pour the coconut milk and water into a saucepan and bring to the boil. Add the chicken strips and reduce heat to medium. Simmer for about 3 minutes, just until the chicken is cooked through. Stir in the ginger, fish sauce and lime juice. Sprinkle in the spring onions and coriander and serve.
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    Reviews in English (48)


    I made this soup ,substituted the chicken for uncooked prawns , amazing ,with just a bit of added red chilli for a bit of heat great !!!!  -  22 Jun 2013


    This was a big hit. I added snap peas and substituted the water for chicken broth.  -  07 Jan 2006  (Review from Allrecipes US | Canada)


    this was a quick and easy soup, soooo yummy! i alterd it a bit using chicken stock, added snow peas, water chestnuts, and a dash of cayenne pepper and served with jasmine rice. definitely a winner...  -  17 Sep 2007  (Review from Allrecipes US | Canada)

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